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1
Mix all ingredients together in a small bowl, making sure the egg is fully incorporated. Lightly flour the counter or other surface and lay out an equal number of sheets of pasta that are the same size (trim them if necessary).
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2
Place 1 teaspoon of the goat cheese filling every few inches along the length of the pasta, leaving about an inch between scoops. If your pasta sheet is wide enough, you can make two rows of filling, just be sure to leave enough space to seal each ravioli.
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3
Brush the edges of the pasta sheet with a little water and lay the second sheet over the top of the first sheet with the filling. Press down lightly around each teaspoon of filling to force the air out before sealing.
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4
Cut out individual ravioli with a pastry wheel, ravioli cutter, ravioli tray, or just use a regular knife and seal the edges by pressing down with the tines of a fork.
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5
Set the finished ravioli aside, taking care to dust them lightly with flour and separate any layers with parchment paper or a clean kitchen towel so they don't stick together.
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6
Fresh ravioli should be used immediately, but can be stored in the refrigerator for a few hours if necessary to keep it from spoiling.
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7
Cut the dark green tops and trim the ends off the leeks, slice in half lengthwise and clean them thoroughly under running water to get rid of the dirt and sand, making sure to clean between the layers.
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8
Slice the leeks and garlic cloves and add to the melted butter or olive oil in a medium saucepan. Saute over medium heat until translucent, about 2 minutes.
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9
Add the chopped mushrooms and saute 1 minute longer.
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10
To make the roux, turn the heat to medium-low and add the flour, mixing it in thoroughly. Stir the mixture continuously with a spatula so it doesn't burn, cooking it until light brown, bubbling slightly and the smell of raw flour is gone, about 5 minutes (Note: if you under-cook roux, the end result will taste of flour).
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11
Once the roux has cooked, add the vegetable broth, fresh herbs, red pepper flakes and salt and pepper. Cook the mixture over medium heat until slightly thickened, about 5 minutes. If it becomes too thick, add a small amount of water or white wine gradually until it reaches the desired consistency.
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12
While the sauce is being prepared, get a large pot of salted boiling water ready. Drop the ravioli in and cook until tender but slightly firm (al dente), about 8 minutes depending on the thickness of the pasta. The ravioli will float to the top and exhibit a glossy white exterior when it's ready.
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13
Drain the pasta (if it sticks together, you can loosen it by running under warm water), spoon the sauce over it and sprinkle with fresh parmesan.
